Spicy Butternut Pumpkin Soup

There’s no better time than Halloween to share my spicy curried Butternut Pumpkin Soup. Besides the robust orange colour of Halloween, the only thing scary about this soup is that it’s scarily delicious. It’s made using butternut pumpkin, but any pumpkin will do. The curry gives it a touch of heat and and a warm spicy heartiness that screams comfort food for the soul at its best. The coconut cream enhances the natural creaminess and velvety texture of the butternut, while the ginger adds a subtle hint of freshness. Serve it with a sprinkle of chilli powder and julienned spring onions, cut on the diagonal.

Ingredients

• Butternut Pumpkin
• Medium size Brown Onions
• Ginger
• Curry Powder
• Vegetable Stock
• Coconut Cream
• Chilli Powder
• Spring Onions
  

Cheat Sheet Tips for a cracking Spicy Butternut Pumpkin Soup

• Don’t be tempted to use the full 1L of stock when cooking the pumpkin initially. Too much liquid can dilute the flavours and make the soup watery. And if it’s watery, you can’t go back. So, I prefer to start off with a thick creamy consistency and then to thin it down to the right consistency.
• This soup is so versatile you can garnish it with almost anything. Try roasted Pepitos, coriander, chilli and even a squeeze of lime.

Print Recipe

Spicy Butternut Pumpkin Soup

Dinner, Lunch – Continental, Fusion, Spicy

By Mrs Robinson – Serves: 4-6

Prep Time: 20 minutes – Cooking Time: 40 minutes

This creamy, spicy butternut pumpkin soup is worthy of being the 'soup de jour' on any restaurant menu. It's real food for the soul.

Ingredients

• 2kg Butternut Pumpkin peeled and de-pipped
• 3 Medium Size Brown Onions chopped coarsely
• 60g Ginger chopped coarsely
• 3 Tablespoons Medium to Hot Curry Powder
• 1L Vegetable Stock
• 100ml Coconut Cream
• 1 Tablespoon Chilli Powder
• 4 Spring Onions Julienned

Instructions

Butternut Preparation

1

Place the onion, ginger and some oil in a large saucepan and sauté together until the onion is soft and translucent

2

Add the curry powder and stir until the onion and ginger is well coated with the curry powder

3

Add 750ml of the vegetable stock and bring to the boil

4

Turn the heat down and simmer for 40 minutes until the butternut is soft

5

Blitz in a food processor (or with a stick blender in the pot ) until smooth, creamy and. velvety in texture

6

Add 70ml of Coconut Cream

To Serve

7

Ladle into bowls

8

Add a swirl of coconut cream

9

Top with julienned spring onions

10

And Sprinkle with chilli powder

Notes

There's nothing much more to say, but enjoy!